Summary

Ingredients

• 450 g carrot (s), mixed, 2 each cream, purple, orane
• 300 g radish (s), white
• 2 apples
• 6 radishes
• 160 g kohlrabi
• some kohlrabi leaves
• 2 tablespoon lemon juice
• 2 tablespoon apple cider vinegar
• 1 tablespoon honey
• 0.5 teaspoon ½ herbal salt
• 3 pinch (s) pepper from the mill
• 100 g sour cream
• 1 tablespoon sesame seeds

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Instructions

1. For the salad, wash and peel the carrots, radish and kohlrabi. Save the kohlrabi leaves as desired and cut into small pieces. Wash the radishes, wash the apples and remove the core. Grate everything into a large bowl.
2. For the salad dressing, squeeze the lemon and pour the juice into a small bowl. Beat in the vinegar, herb salt, pepper, honey and oil. Pour the salad dressing over the beet mix and fold in.
3. Possibly the sour cream in a small bowl. Stir creamy with a little milk and mix into the salad.
4. Roast the sesame seeds in a small pan without fat and then sprinkle over the salad. Sprinkle the kohlrabi leaves over the salad as well.